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Polenta with Italian Sausage Recipe

This recipe came from my mom, who brought it over from Europe. When I first made it, everyone wanted to know where I got the recipe. I've copied it numerous times for friends.

TOTAL TIME: Prep: 25 min. Cook: 15 min.YIELD:6 servings

Polenta with Italian Sausage Recipe

This recipe came from my mom, who brought it over from Europe. When I first made it, everyone wanted to know where I got the recipe. I've copied it numerous times for friends.

TOTAL TIME: Prep: 25 min. Cook: 15 min.YIELD:6 servings

Ingredients

4 cups water, divided

1 cup cornmeal

1 teaspoon salt

1 pound Italian sausage links

2 garlic cloves, minced

1 can (14-1/2 ounces) Italian stewed tomatoes

1 can (6 ounces) tomato paste

2 tablespoons minced fresh parsley

1/4 cup shredded Parmesan cheese

Directions

1.In a small bowl, combine 1 cup water and cornmeal. In a saucepan, bring salt and remaining water to a boil. Slowly stir in cornmeal mixture. Reduce heat; cook for 15 minutes, stirring frequently.

2. Meanwhile, in a large skillet, cook the sausage and garlic over medium heat until sausage is no longer pink; drain. Cool slightly. Cut sausage into 1-in. pieces; return to skillet. Add the tomatoes, tomato paste and parsley; bring to a boil. Remove from the heat.

3. Spread half of the cornmeal mixture in a serving dish; top with half of the sausage mixture. Repeat layers. Sprinkle with Parmesan cheese. Serve immediately.
Yield: 6 servings.

Nutritional Facts

Reviews for Polenta with Italian Sausage

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MY REVIEW

CookingUSA User ID: 713885318533

Reviewed Mar. 25, 2013

"This was the perfect recipe I was looking for; it spiced up the polenta, but did not require a lot of time to prepare. I had the Italian Sausage already cooked, so it cut the time down even further. Since my family likes garlic, I added an extra clove to the recipe. I used tomato sauce, in place of the stewed tomatoes, because that is what I had on hand. The recipe probably would have been better with stewed tomatoes, but it turned out fine anyway. When I make this recipe again, I will probably use basil in place of the parsley?more Italian and better liked in my house. Overall, great recipe."

Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.